When the weather turns a bit cold and I want to serve comfort food, I turn to this old favorite of mine—Easy Chicken Pot Pie. And the weather did recently turn cold—for like one day—here in Northern California, so I jumped on the chance to make this. Now…I have SEVERAL different recipes for chicken pot pie. Some of them are fancier and more refined. Not this one. It’s as easy as (chicken pot) pie.
Pot Pie Can Be Easy
This is the EASY version, made in the crockpot and then baked in a pie crust or crescent rolls. This particular recipe serves a bunch, so I used both pie crusts and crescent rolls, which is why you’ll see two different types of photos.
All you need to do is mix all the ingredients together in a slow cooker and cook it up (low for 6 hours or high for 4 hours). What makes this an easy weekday meal is that you don’t have to pre-cook the chicken before you put it in the crock pot, making for a great weekday recipe.
Then, when it is ready, you bake it, using either the pie crust method or the crescent roll method:
Either way, you are getting a delicious, home-cooked meal that is comfort food at it’s ultimate.
You Might Like These Too!
Easy Chicken Pot Pie
Ingredients
- 1 pound boneless chicken breasts, cut into bite-sized pieces (about 3-4 breasts)
- 2 large large russet potatoes, cut into bite-sized pieces
- 20 oz cans of condensed cream of chicken soup (2 cans)
- 1 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 package Italian seasoning dressing
- 1/2 tablespoon paprika
- ground pepper to taste
- 12 ounce package of frozen peas and carrots
- 1 package premade pie crust containing two crusts
Instructions
Slow Cook the Filling
- Combine chicken, potatoes, soup, milk, onions, garlic, and spices in the slow cooker.
- Cook on high for 4 hours.
- Last 10 minutes of cooking, add package of peas and carrots.
Prepare the Pie Crusts
- About a half hour before adding the peas and carrots, turn oven on to 375 degrees Farhrenheit.
- Poke and bake one crust for about 15 minutes, or until slightly golden. Remove when finished and let cool. (Leave the other crust on the counter to thaw. )
Bake the Pot Pie
- Add the meat filling to the pie and then remove the thawed pie crust and use it to cover the meat pie filling.
- Pinch the ends. Poke holes in it, and bake for about 15 minutes. Check to see if the edges are cooking faster, and if they are place some aluminum foil around the edges.
- Let bake for 10 minutes more or until golden brown.
Leave a Reply